8 slices bacon
2 medium onions, chopped
2 cans (16 oz.) B&M beans, drained
1 can kidney beans, drained
1 can lima beans, drained
1 can chickpeas, drained
1/2 c. brown sugar
1/2 tsp. dry mustard
1/2 c. white vinegar
1/2 tsp. garlic powder

Fry bacon until crisp; crumble and set aside. Sauté onions in bacon fat; set aside. In large casserole, combine B&M beans, kidney beans, lima beans and chickpeas. Add the bacon, onion, brown sugar, dry mustard, vinegar and garlic powder.

Bake at 350°F until bubbly.